Quick Veggie Curry coconut oil for cooking 1 onion thinly sliced 2 garlic cloves, crushed 1 Tbsp. grated fresh ginger 1-3 cups chopped fresh veggies 2-3 tsp. curry paste 1/4 tsp. celtic sea salt 1 14 oz (398 mL) can coconut milk A handful of fresh spinach, chard or kale, chopped (remove the stems) In a large skillet set over medium-high heat, sauté the onions in a drizzle of oil for 2-3 minutes, until soft. Add the garlic and ginger and cook for another minute.
